Tropical bread pudding #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | French bread; sliced about 1/2-inch thick |
| 3 | mediums | Bananas; sliced |
| ½ | cup | Flaked or shredded coconut |
| 1 | tablespoon | Lemon juice |
| 4 | Eggs | |
| ⅓ | cup | Brown sugar; packed |
| 1½ | cup | Half-and-half |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| Powdered sugar | ||
Directions
Arrange half the bread in the bottom of a greased 9-inch square baking pan. In a bowl, toss the bananas, coconut and lemon juice. Distribute evenly over the bread layer. Top with the remaining bread.
In a bowl, beat the eggs and the brown sugar. Beat in half-and-half, milk and vanilla to blend thoroughly. Pour over the bread. Press bread down slightly to saturate completely.
Bake in a preheated 400-degree oven until the bread is browned and the custard is set, 45-55 minutes. Cool slightly, then dust with powdered sugar. Garnish with additional bnanan slices, if desired.
Serve warm, perhaps topped with whipped cream or vanilla ice cream.
MEMPHIS COMMERCIAL APPEAL,
03/02/1988
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .